Chef Andre’s Swordfish Veracruz
Serves: 2
This is the perfect go-to meal on any busy night of the week. It’s so simple, yet offers earthy elegance, thanks to its Spanish origins. Serve it with a simple pasta or brown rice on the side.
Ingredients
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 2 SWORDFISH STEAKS (ABOUT 6 OZ EACH)
- SEA SALT AND FRESHLY GROUND BLACK PEPPER
- 1 – 14.5 OZ CAN DICED TOMATOES
- ½ C SLICED GREEN OLIVES
- ⅓ C CAPERS
- 2 FRESH BASIL SPRIGS
Instructions
- HEAT A GRIDDLE OR GRILL AND BRUSH WITH EXTRA VIRGIN OLIVE OIL.
- SEASON SWORDFISH WITH SEA SALT AND FRESHLY GROUND BLACK PEPPER, AS DESIRED.
- PLACE SWORDFISH ON HOT GRILL, COOKING ABOUT 4 MINUTES PER SIDE, UNTIL JUST TENDER BUT MOIST.
- MEANWHILE, ADD REMAINING OLIVE OIL TO A SAUTÉ PAN AND HEAT. ADD TOMATOES, GREEN OLIVES AND CAPERS.
- PLACE SWORDFISH ON INDIVIDUAL DINNER PLATES. TOP WITH SAUCE. GARNISH WITH FRESH BASIL. SERVE IMMEDIATELY.
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